Top Review by

I made this recipe with fresh salmon that my father caught for me in Alaska. My husband doesn't like fish at all, so he was nervous to try this. He loved it! I followed the directions exactly, except that I used a cast iron skillet instead of the baking sheet. Both sauces were delicious, though it took well over an hour to prepare the ginger sauce, and in the end, I think I would have liked the honey soy glaze alone. The ginger sauce seemed unnecessary. Overall, made for a great dinner with sides of wild rice and Recipe #491010.

Top Review by

I made this recipe with fresh salmon that my father caught for me in Alaska. My husband doesn't like fish at all, so he was nervous to try this. He loved it! I followed the directions exactly, except that I used a cast iron skillet instead of the baking sheet. Both sauces were delicious, though it took well over an hour to prepare the ginger sauce, and in the end, I think I would have liked the honey soy glaze alone. The ginger sauce seemed unnecessary. Overall, made for a great dinner with sides of wild rice and Recipe #491010.

Combine wine, shallots and 2 tablespoons chopped ginger in heavy medium saucepan over high heat. Boil until mixture is reduced to 1 cup, about 15 minutes. Add whipping cream and simmer until mixture is reduced to 1 1/4 cups, about 15 minutes. Remove from heat. Add butter 1 piece at a time, whisking mixture until each piece is melted before adding next piece. Strain sauce into medium bowl, pressing on solids. Stir in remaining 1 teaspoon ginger. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using.).